6 people | 25min. + 35 min oven
What you need
- 250 g dark chocolate
- 180gr butter
- half glas of milk
- 4 eggs
- 180gr white sugar
- 100gr almonds
- cocoa powder
- powdered sugar for dusting
Prepare a 20 cm round cake tin with a removable base and preheat oven to 160ºC.
If using whole almonds, chop them and set aside.
Place the chocolate-broke up, the butter and the milk, in a metal bowl set over simmering water.
When melted stir with a wooden spoon.
Meanwhile separate the yolks from the whites.
Beat the egg yolks with sugar.
Separately whip the egg whites up.
Pour the chocolate cream into the eggs and stir. Then add the whipped egg yolks.
Add the almonds, and a little bit of salt.
Finally pour the batter into the cake tin, smooth over the top.
Bake for approximately 35 minutes at 160 degrees until the top appears dry and a skewer inserted in the middle comes out with a few moist crumbs attached (not wet batter).
It is important not to overcook this cake so that it retains soft consistency.
Let cool completely before dusting with powdered sugar and almond flakes.
The cake has been unintentionally invented in a small pastry shop in the Island of Capri by chef Carmine di Fiore, fulfilling an order for an almond cake by a few tourists at his bakery in the 1920s.
The baker forgot to add flour to the mix, but the tourists liked the resulting cake and considered it a delicacy.
It has been referred to as “uno dei pasticci più fortunati della storia” (one of history’s most fortunate mistakes)